Calamarata Pasta with Squid (Calamarata con Calamari)
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Calamarata pasta with squid, or calamarata con calamari as it’s called in Italy, is a Southern Italian dish from Naples that turns a few simple ingredients into something full of bright, coastal flavor. Ring-shaped pasta is tossed with tender calamari that are simmered in a garlicky white wine and cherry tomato sauce, creating a rustic dish that feels special enough for company yet easy enough to enjoy any night of the week.
Simple dishes are the heart of Italian cooking, and every region has its own way of transforming just a few ingredients into something deeply flavorful and memorable. From this coastal pasta inspired by Naples to Roman classics like Paccheri all’Amatriciana and Bucatini alla Carbonara, to the Sicilian flavors of Pasta alla Norma, the philosophy is the same: when the ingredients are good, you don’t need much else.
Before we dive into the details, here’s a quick look at what makes this calamarata pasta so special. If you love simple ingredients coming together in a bold, coastal Italian dish, this one checks all the boxes.
Calamarata con Calamari Recipe Snapshot
- Origin: Southern Italy, near Naples; a coastal dish traditionally made with calamarata pasta shaped like calamari rings
- Skill Level: Easy to moderate; simple technique with quick seafood cooking
- Total Time: About 30–35 minutes from start to finish
- Servings: 2 large dinner portions or 4 first-course portions
- Flavor Profile: Light yet bold; garlicky, slightly spicy from red pepper flakes, bright from white wine and cherry tomatoes, with tender, briny calamari
- Why You’ll Love It: Elegant but unfussy; made with pantry staples and frozen squid so you can enjoy it year-round
- Pasta Shape Note: Calamarata’s thick rings mimic calamari, but you can substitute another short pasta or even linguini if needed
Why This Southern Italian Pasta Works
This dish strikes the perfect balance of acidity from the tomatoes and wine, richness from olive oil, and gentle heat from red pepper flakes. Tender calamari and sturdy pasta create satisfying texture, proving that a few simple ingredients, handled well, are all you need for layers of flavor.
What is Calamarata Pasta?
Calamarata pasta is a large, thick ring-shaped pasta that gets its name from its resemblance to calamari rings. It originated in Naples, Italy, where coastal cooking and fresh seafood have long shaped the local cuisine.
Despite the name, the pasta itself is not made with calamari. It’s simply designed to look like it (although you may occasionally find versions made with squid ink). Because of its sturdy, hollow shape, calamarata is especially well-suited to seafood sauces, allowing light, silky, briny sauces to cling beautifully to each piece. I especially love how little pieces of seafood tuck inside the pasta rings, so every bite is full, satisfying, and packed with flavor.
If you’re ever unsure about which pasta shapes work best with certain sauces, I share more tips in my guide on how to pair pasta with the perfect sauce, where I break down why shapes like calamarata are ideal for lighter seafood-based sauces.
What Makes This Calamarata con Calamari Special?
This isn’t just pasta with squid. The flavor is built step by step.
- Garlic-infused olive oil creates a rich, aromatic base.
- Tomato paste and white wine add depth without heaviness.
- Quick-cooked calamari stays tender, never rubbery.
- Red pepper flakes, parsley, and olive oil bring balanced heat and brightness.
Calamarata with Squid Ingredients
- Calamarata pasta is the signature shape for this dish, but you can also substitute paccheri, rigatoni, or even linguini if you like.
- Extra virgin olive oil adds silkiness to the sauce. Since there are so few ingredients in this recipe, using a high-quality oil makes a difference in both flavor and texture.
- White wine, such as Chardonnay or dry Sauvignon Blanc, pairs well with this sauce. It will be reduced, amplifying its flavor, so be sure to use something you like to drink.
- Squid (fresh or frozen) can be used. Cut the bodies or the tubes into rings, and leave the tentacles whole. I like to buy squid that has already been cleaned. The Spruce Eats provides a great step-by-step guide on how to clean squid.
Ingredient Tips
- Choosing squid: Look for firm, glossy flesh with a clean, mild scent, never fishy. Frozen squid is a great option and often more tender since it’s cleaned and flash-frozen at peak freshness.
- Why cherry tomatoes work best: Cherry tomatoes add natural sweetness and bright acidity without watering down the sauce. They break down gently, creating a light, fresh texture that canned tomatoes can’t quite replicate in this style of dish.
Step-By-Step Instructions
Step 1: Cook the pasta according to package instructions. Meanwhile, add chopped garlic to a cold pan of extra-virgin olive oil and heat over medium-low heat.
Step 2: Add the red pepper flakes and tomato paste. Cook for a minute or two stiring constantly.
Step 3: Add the white wine and cook until the sauce is reduced by half.
Step 4: Stir in the calamari and cook for about 3-4 minutes.
Step 5: Add the cherry tomato halves.
Step 6: Season the sauce with salt, stir in fresh parsley, and cook over low heat until the pasta is cooked through, about 15-20 minutes more.
Step 7: Strain the pasta, reserving some of the starchy water. Stir the pasta into the sauce. Add pasta water to thin the sauce if needed. Finish with a drizzle of olive oil and more fresh parsley.
Cooking Tips
- I like to strain the pasta right into the sauce so that some of the pasta water naturally gett added. This thins the sauce just enough without watering it down.
- For tender calamari, cook it slowly over medium-low heat.
- Don’t overcook it, or it will become rubbery. If this happens, add some pasta water to the pan and cook it for 30 minutes longer to tenderize it.
Classic Variations
- Add lemon zest to brighten the sauce
- Capers can be added near the end of cooking.
- Finish with toasted breadcrumbs. Typically, cheese is not added to seafood in Italy, but a topping of pan grattato (toasted breadcrumbs), is common in southern Italy.
- Spicy version with extra red pepper flakes.
- Al cartoccio (parchment packet) – For a gourmet finish, a serving of calamarata is spooned onto parchment, which is then sealed, set on a rimmed pan, and placed in a 400-degree F oven for 10 minutes.
Calamarata Pasta FAQs
The words squid and calamari are often used interchangeably. Calamari is simply the Italian culinary term for squid when it’s prepared as food, much like we use the word beef to refer to meat from a cow.
Absolutely, and I prefer it. Frozen squid is often flash-frozen at sea to lock in quality, texture, and flavor. The freezing process can actually break down tough muscle fibers, resulting in a more tender product.
This dish is really best enjoyed immediately after it is made for peak flavor and texture. But, if you have leftovers, store them in the refrigerator and reheat them on the stovetop over low heat until just warmed through, so the calamari does not get rubbery.
In Italy, seafood pasta is traditionally served without cheese. Many Italians believe the flavor of cheese can overpower the delicate taste of the seafood. That said, food is personal — if you enjoy a little cheese on your pasta, you should absolutely eat it the way you like it.
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Calamarata Pasta with Squid (Calamarata con Calamari)
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Ingredients
- ½ pound Calamarata Pasta
- ⅓ cup Extra Virgin Olive Oil
- 4 cloves Garlic chopped, about 2 tablespoons
- ¼ teaspoon Red Pepper Flakes
- 1½ tablespoons Tomato Paste
- ¾ cups White Wine
- 1 pound Squid tubes cut into rings
- 12 ounces Cherry Tomatoes halved
- ½ cup Fresh Parsley chopped
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to product instructions.
- Set a saute pan over medium-low heat and add the olive oil, garlic, and red pepper flakes. Let the garlic cook slowly as the oil heats up. Stir in the tomato paste and cook for a minute.
- Add the white wine and cook until it has reduced by half. Add the calamari and cook for 3-4 minutes more. Stir in the cherry tomatoes and half of the parsley. Cook for 10 minutes. Salt to taste. The sauce will start to thicken slightly.
- When the pasta is ready, strain it directly into the sauce so that a little of the pasta water gets added. Mix well and drizzle with a little olive oil and the remaining parsley to finish.
Video
Notes
- Choosing squid: Look for firm, glossy flesh with a clean, mild scent, never fishy. Frozen squid is a great option and often more tender since it’s cleaned and flash-frozen at peak freshness.
- I like to strain the pasta right into the sauce so that some of the pasta water naturally gett added. This thins the sauce just enough without watering it down.
- For tender calamari, cook it slowly over medium-low heat.
- Don’t overcook it, or it will become rubbery. If this happens, add some pasta water to the pan and cook it for 30 minutes longer to tenderize it.
Delicious and easy to make. Great pasta dish.
I had this dish and it was easy to make and delicious. Not to be missed.